Wednesday, November 10, 2010
Monday, October 25, 2010
I got the shortbread recipe from foodnetwork.com so thank you to them!
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
- 1 teaspoon water
- 1 cup Hershey's special dark chocolate chips
Monday, September 27, 2010
1 lb ground beef cooked
1 (26 oz) jar spaghetti sauce
1 (16 oz) bag shredded Mozzarella cheese
1 (8 oz package of bow tie pasta (I used elbow mac)
1 (12 oz) container cottage cheese
Cook noodles 2 minutes short of package recommended time. Brown meat and combine with sauce. In crock pot layer 1/2 each of meat mixture, pasta, cottage cheese and shredded cheese. Repeat with second half of ingredients. Cover and cook on high for 3-4 hours.
Tuesday, August 24, 2010
This Greek sauce is so delicious! I had it at a little place called Pita Pit a long time ago, I couldn't get enough, little did I know it's a cinch to make! Now I can have it any time. It goes really well with grilled Eggplant.
1 1/2 c plain yogurt (you can use Greek yogurt if available)
1 cucumber grated fine and squeezed well, make it as dry as you can
1 clove garlic minced or grated fine
salt and pepper to taste
Mix all ingredients and let chill, if you can wait that long.
1 eggplant peeled and sliced (about half inch thick slices)
salt and pepper
Brush slices with olive oil and sprinkle with salt and pepper. Grill for 5 minutes each side or until tender. Serve with fresh tomato slices and Tzatziki sauce
*A friend of ours thinned out some Pesto with olive oil and then grilled his. This is so versatile, if you have ideas or have done something different share with us!
Tuesday, August 3, 2010
2 avocados diced
2 medium tomatoes diced
1 can black beans well drained
1 jalapeno diced (remove seeds and ribs for a more mild flavor)
1 cup corn (frozen, thawed or canned, drained)
Drizzle of Italian dressing
Salt to taste
Mix everything in a bowl, toss to combine and eat it up!!!
I also think a great addition would be some fresh chopped cilantro, yummm!
Thursday, July 22, 2010
I made this to go with my white chili on a Sunday. My sister and her boyfriend were over so it was a nice big family Sunday supper. When my sister got there we got to talking and giggling. The timer beeped for the cornbread and I noticed it didn't look like it usually did. I cut into it and something was definitely not right. The top half was cooked but the bottom half was ookey. Before anyone else tasted it I looked at the recipe again and realized I forgot to add the flour! Not a good idea, make sure to add all the ingredients, it really is good if you'll do that!
1 3/4 c flour
3/4 c cornmeal
1 1/2 tsp salt
2 tsp baking powder
3/4 c sugar
1 1/2 evaporated milk (1 can)
1/2 c oil
In mixing bowl combine flour, cornmeal, salt, baking powder, and sugar. In separate bowl beat together evaporated milk, eggs, and oil. Add wet mixture to dry mixture, stirring only enough to blend. Pour into a greased 8x8 banking dish and bake at 350 for 30 mins or until edges are just brown. Serve with butter and/or honey.
Saturday, July 10, 2010
2 chicken breasts cooked and shredded
2 c chicken broth
2 cans white beans
1 1/2 tsp garlic powder
1 medium onion chopped
1 tsp chili powder
1 tsp cumin
1/2 c sour cream or plain yogurt
1 handful fresh cilantro chopped fine
Salt and pepper to taste
Combine everything except the sour cream and the cilantro. Let simmer for 30 mins to an hour. Add cilantro and sour cream right before serving.
*Play with the seasonings until it's to your liking. I always like a little more in mine but start off with less, it's hard to take them out once they're in there!
Saturday, June 26, 2010
1/4 cup sugar
3/4 cup brown sugar
whole thing cream cheese stick
1 tsp. vanilla
Cover and put in fridge for 30 minutes.
Dip fruit in there.
Saturday, June 19, 2010
2 cans garbanzo beans a.k.a chick peas drain and rinse one can and not the other
1/2 bulb of garlic (about 5 cloves)
1/4 c plain Greek yogurt (regular also works great)
1/4 cup olive oil
salt and pepper to taste
Blend beans, garlic, and yogurt in a food processor or blender until smooth and drizzle in the olive oil, add your salt and pepper (use about 1 Tbs. salt). Enjoy with pita chips or tortilla chips, even raw veggies are great!
*To add variety you can add things like roasted red peppers, feta cheese, and sun dried tomatoes to change up the flavors a bit. For ideas just stake a stroll around the special cheese case where they sell the hummus and you'll see a bunch of different kinds.
Monday, June 7, 2010
4 chicken breasts
1 bottle of French salad dressing
1 envelope of onion soup mix
salt and pepper to taste
Throw everything in together and cook over hot coals for an hour. Make sure to put coals on top (12 of them if possible) to keep it hot enough.
Tuesday, May 25, 2010
1 pork tenderloin roast about 3 lbs
1-2 cans of root beer, no diet please
1-2 onions cut kind of chunky
3 cloves garlic minced
1 jar chili sauce (I didn't have any so I used taco sauce, still good)
salt and pepper to taste
Place all ingredients in a crockpot and cook on high for 6 hours. Shred the pork with two forks. Put shredded pork back in the crock pot with all the juices and root beer, cook on low for another 3 hours. Toast the buns under the broiler and load it up with the meat. I'm tellin' you it's good!
Monday, May 17, 2010
Thursday, May 6, 2010
2 chicken breasts
1 c barbeque sauce
1 can whole berry cranberries
1/2 onion chopped fine
1/2 c celery chopped (optional)
2 c cooked rice
Throw everything in the crockpot together and let it go for 4-6 hours on high. Shred the chicken and serve over rice.
Sunday, April 25, 2010
2 C sugar
4 heaping Tbs cocoa powder (easiest to use a soup spoon)
1 1/3 C evaporated milk
1 stick margarine (I have used real butter and it still turns out)
1/2 jar marshmallow fluff
splash of vanilla
Measure sugar into a soup pot. Sift cocoa into the sugar. Stir to combine the sugar and cocoa. Add milk and turn on heat. Bring to a full rolling boil and turn the heat down a notch, you may have to turn it down more you just want to maintain the boil for 5-6 minutes. Stir constantly. remove from heat and add the butter and the fluff and splash of vanilla extract, stir to combine well. Let cool well before serving with ice cream
*The longer you let it boil the more candy-like the fudge will be. When reheating the fudge make sure you keep an eye on it. It has the tendency to boil over the container and make a mess in the microwave. Store any unused fudge in the fridge.
Tuesday, April 13, 2010
1/2 lb sausage
2 potatoes diced small
1/2 red or green pepper diced
1/2 onion diced
3 eggs whole
2 egg whites
Pan fry the potatoes in some vegetable or olive oil over medium heat turn every couple of minutes to brown evenly. Be patient with the potatoes it's the key to crisp on the outside and soft on the inside. While potatoes cook start to brown the sausage add onions and peppers. When no more pink remains and the onions and peppers are soft remove from pan and drain. Scramble eggs in the same pan the sausage was cooking in, add salt and pepper to taste.
To assemble: first put half the potatoes on a plate and then the sausage. Sprinkle with cheese and top with eggs and a little more cheese.
Monday, April 5, 2010
2 c warm water
1 1/2 T yeast
1/2 T salt
1/4 c sugar
6 T butter
1/2 c powdered milk
6-7 c flour
Mix together water, sugar, salt, powdered milk, eggs, and butter, add flour slowly. Knead dough for 8 minutes (this is much easier with a Bosch). Turn into a greased bowl and let rise for 30 minutes or until doubled.
While dough rises make coconut milk syrup.
1 can coconut milk
2-3 c water
3/4- 1 1/2 c sugar
5 T cornstarch
Mix all ingredients well in a sauce pan and cook on low to medium heat until thickened. Place in fridge to cool.
Form dough into rolls. When they have doubled again pour syrup over the rolls and bake at 375 for 20-25 mins.
Monday, March 29, 2010
2/3 c warm milk or water
2c all purpose flour
2 tsp onion seeds (optional) You could also add some garlic powder
1 tsp yeast
1 tsp sugar
1 tsp salt
4 T clarified butter
2 T plain yogurt
Whisk warm milk with yeast and sugar. Cover and let sit for about 10 minutes. Sift flour and salt three times into a large bowl. Add yeast mixture, half of the clarified butter (ghee) and the yogurt. Mix into a soft dough the knead on a floured surface for about 5 minutes until the dough is smooth and elastic. Place dough in a greased bowl cover and let rise for 1 1/2 hours. Punch down dough and kneed another 5 minutes divide into six balls and then roll out into 8 inch rounds. Cook in a hot pan brushed with ghee on top of the stove. Naan is ready to flip when it's puffed up, about 2 minutes on each side.
*To make clarified butter. Melt a stick in the microwave and let it sit and cool. When it's all cooled off there will be a top layer and a bottom layer. Skim off the top layer, this is the clarified butter. The bottom you can still use for toast and cooking.
1 c plain yogurt
1 T lemon Juice
2 tsp. ground cumin
2 tsp. cinnamon
2 tsp. ground black pepper
1 tsp cayenne pepper
1 T fresh ground ginger
4 tsp salt or to taste ( I think I used 1)
3 boneless skinless chicken breasts cut to bite size pieces
4 long skewers (optional)
In a large bowl mix all ingredients except chicken. Mix well and stir in chicken. cover and place in the fridge. Let marinate at least 1 hour, the longer the better. Preheat grill at high heat and thread chicken on to the skewers. Discard extra marinade. Grill until juices run clear, about 5 minutes on each side. An alternate method (the way I did it) cook chicken under the broiler. About 5-6 minutes on each side.
1 T butter
1 clove butter minced
1 jalapeno diced fine
8 oz fresh mushrooms sliced (optional)
2 tsp. ground cumin
2 tsp paprika
1 tsp tandoori seasoning (optional)
1 tsp sweet curry
3 tsp salt ( I didn't use this much)
1 (8oz can) tomato sauce
1 c heavy cream or evaporated milk
1/4 c chopped fresh cilantro
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno, and mushroom for about 1 minute. Season with cumin, paprika, curry, tandoori, and salt. Stir in tomato sauce and cream. Simmer for about 20 minutes to thicken. Add cooked chicken and simmer for another 10 minutes. Transfer to serving platter and garnish with cilantro. Serve over basmati or other long grained rice.
Tuesday, March 16, 2010
I watched an episode of Good Eats on Food Network on homemade pretzels. I didn't think it looked too hard so I tried it. The pictures do not do it justice, they look burnt but oh no they were perfectly chewy on the outside and like spongy velvet on the inside. Oh my crazy goodness! Alton Brown is a genius! I will probably make these every week for the rest of my life, they are amazing! Basically you can make a full batch (7-8 pretzels) for what one costs at the mall. Thank you Alton!
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Recipe from foodnetwork.com Alton Brown
Monday, March 8, 2010
This is Brayden's. I had another smart moment and added sprinkles, they were all over that! Notice the strawberry with the big bite out of it, he just couldn't wait.
Of course T.K. changed his mind and just wanted sprinkles on his.
Steve had chocolate chip with syrup.
I just had a plain waffle with syrup, boring, I know, I'm a purist.
The recipe is nothing fancy, it's just pancake mix and I followed the directions on the bag for making waffles. I do have a secret though, if you put a splash of vanilla to the batter it adds a little love :)
Monday, February 22, 2010
I was really impressed with this recipe and kind of prefer it over the box ones. I even had to make two batches cause Steve didn't get enough of the first :)
3/4 c flour
1 c sugar
1/2 c butter softened
1/4 c cocoa powder
1/2 tsp vanilla
1/2 tsp salt
Sift flour, cocoa, salt and sugar into a bowl. Add butter, eggs, vanilla and mix well. You can use a hand mixer on medium speed, I just did it by hand it and was still delicious, just make sure it's mixed well. Pour batter into a greased 8x8 pan and bake at 350 for 20-25 minutes or until set.
*Note that the batter will be really grainy, don't let that put you off, the finished product is like chocolate velvet!
* For Mocha brownies add 2 tbs Pero to the cocoa.
Monday, February 15, 2010
3/4 c margarine softened
1/3 c sugar
1 1/2 c flour
Blend together then press into a 9x13 baking dish. Bake at 325 for 15-20 minutes.
1 1/2 c sugar
3 T flour
1/4 c lemon juice
Beat together and pour on top of hot crust, then bake for 20 more minutes or until set. Allow to cool slightly and sprinkle with powered sugar.
*The longer they cool the easier they are to cut and serve.
Monday, February 8, 2010
1 can re-fried beans
2-3 avocados mashed with a little chili powder
1 container sour cream
1 c shredded cheddar cheese
2-3 Tomatoes diced
green onions chopped
Mix beans with taco seasoning to taste. Spread in the bottom of a 9x13 baking dish. Spread avocados on top next, then sour cream, then sprinkle cheese, tomatoes, olives and onions. No need to heat or chill, you can eat it right away and it's awesome! Happy party-ing!
Monday, February 1, 2010
Steve did not get to try this, he was out of town and he doesn't like green chilies anyway, I love them. This was super quick and easy and it came out perfect, this first time!
1 Chicken bullion cube
non-stick cooking spray
4 large chicken thighs (I used breasts I think the thighs will be more juicy)
1 medium onion chopped
1 clove garlic minced
3/4 c calrose rice (is is different than long grain)
1 can (4 oz) diced green chiles
1/2 tsp crushed oregano
1 c frozen peas
1/4 c Monterey jack cheese
Dissolve bullion cube in 1-1/4 c hot water, set aside. Heat large frying pan over high heat (make sure you have a lid for your pan). Lightly coat pan with cooking spray and add chicken. Cook 3-4 minutes or until browned on the outside, remove from pan. Add onion, garlic to same pan and saute for 30 seconds. In pan mix rice, chiles, oregano, and bullion mixture. Arrange chicken in a single layer on top of rice. Bring to a boil, cover reduce heat to a simmer and cook for 25 minutes. Add peas and cook for another 5 minutes. Remove from heat and sprinkle with cheese, let stand for 10 minutes before serving.
Sunday, January 24, 2010
1/4 c lightly packed cilantro leaves, chopped
1 pkg cream cheese (8 oz)
2 c shredded Monterey Jack cheese
1 medium onion chopped
1 can enchilada sauce *28 oz can*
12 corn tortillas
3 cups cooked chicken, shredded
Microwave cream cheese for about 30 seconds until very soft. Add the cilantro, and 1 1/2 c shredded cheese. Spread 2/3 c enchilada sauce over the bottom of a 9x13 baking dish, pour remaining sauce in a bowl. To assemble, dip several tortillas in enchilada sauce and place in the bottom of the baking dish, overlapping as necessary. Scoop half the cream cheese mixture over tortillas, spread carefully, then top with 1 cup chicken and 1/3 of the onion. Repeat layers one more time. Dip remaining tortillas and layer over the second layer top with remaining chicken and onions, pour remaining sauce over the top and sprinkle with the reserved 1/2 c cheese. Bake at 350 for 30 minutes.
*The original recipe calls for it to be cooked in the microwave in a stoneware baker for 12-15 minutes, so if you have the covered baker, go for it! I had to do it the old fashioned way, it was still yummy :)
Tuesday, January 19, 2010
2 T mayonnaise
2 T Dijon mustard
1 c broccoli chopped (the recipe calls for fresh, I used frozen)
1 8-oz slice smoked deli ham chopped
1/2 onion chopped
8 oz shredded Swiss cheese
1 T vegetable oil
2 pkg refrigerated pizza dough
1 oz Parmesan cheese
Preheat oven to 450. Combine mustard, and mayonnaise in a large bowl. Add broccoli, ham, onion, and half the cheese, mix well.
Brush a cookie sheet with sides with half of the oil, or you can spray it with non-stick spray. Unroll one of the pizza crusts on the cookie sheet and press it out so it covers the whole bottom of the pan. Sprinkle with remaining cheese within 1 inch of sides. Spoon ham mixture over that and unroll remaining dough directly on top, matching the edges. Using a sharp knife cut a half inch off the sides then press edges together to seal. Brush the top with remaining oil. Make some slits in the top and bake for 14-16 minutes or until golden brown. Sprinkle with grated Parmesan and bake for another 2-3 minutes.
*I skipped the store bought dough and made my own. It was a little more time consuming but about $4 cheaper.
Tuesday, January 12, 2010
1 lb ground beef
1/4 lb summer sausage cubed
1 onion chopped
2 carrots diced
1 c frozen peas
1 c extra sharp cheddar cheese
2 c mashed potatoes (I used instant, cause I'm a slacker)
Heat a bit of oil in a large skillet and add the carrots and onions, add beef and brown. When beef is fully cooked add sausage and peas. Place meat mixture in a 9x9 baking dish. Cover with mashed potatoes then top with cheese. Bake at 350 for 30 minutes or until top turns golden.
*You can speed this one up by heating the meat mixture for 5 minutes on the stove after the peas and sausage are added. Then top with potatoes and cheese and broil until cheese is golden.
Wednesday, January 6, 2010
1/2 c seasoned bread crumbs
1 small onion finely chopped or grated, divided
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic minced
1 c ketchup
1 c cola
1 T Worcestershire sauce
1/2 med. green pepper finely chopped
Preheat oven to 325. In a large bowl combine beef, breadcrumbs, egg, and half the onion. Mix well and form into 1 inch balls. Place in the bottom of a 9x13 baking dish. In another bowl combine the remaining ingredients, mix well and pour over the meatballs. Bake for 50-60 mins. Serve over rice.